Tender chicken is paired with tangy pineapples and sweet apricots for a truly Caribbean taste. Serve over jasmine rice or couscous.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.

    Advertisement
  • Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.

  • Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.

Nutrition Facts

374.9 calories; 27.2 g protein; 26.9 g carbohydrates; 79.6 mg cholesterol; 88.9 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/22/2004
The fruit mixture is to be added right before you add the rum. Oops! Read More
(21)

Most helpful critical review

Rating: 2 stars
06/02/2004
After we carefully lit the match and let the mixture burn as stated in the recipe we couldn't figure out what to do with the pineapple and apricot mixture. The recipe never says what to do with that mixture. Read More
(4)
22 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/22/2004
The fruit mixture is to be added right before you add the rum. Oops! Read More
(21)
Rating: 5 stars
08/22/2004
The fruit mixture is to be added right before you add the rum. Oops! Read More
(21)
Rating: 5 stars
04/22/2006
We thought this was phenominal! We used Captain Morgan Spiced Rum along with canned apricots because we could not find fresh ones locally this time of year. We served the dish over Jasmine Rice and the results were really delicious. I can't wait to make it again. Thanks so much for making this unique and very enjoyable recipe available! Read More
(15)
Advertisement
Rating: 4 stars
07/02/2006
Great way to use up ripe apricots! I didn t have chicken breasts so I used thighs. The cooking time was significantly increased. If you are going to use thighs or legs I would recommend grilling the chicken first. Also I didn t use rum but the sauce tasted great! Read More
(15)
Rating: 5 stars
08/16/2005
I loved this recipe- I used mango instead of apricot and used 1 jalapeno for a little hot- and what a great mix with the sweet----------yummie and thanks. Oh and I also used orange marmalade cuz I didn't have fresh orange for zest-------- Read More
(8)
Rating: 4 stars
07/03/2006
This recipe was pretty good. Light and refreshing. But it was pretty bland. Needs some more spices. Read More
(6)
Advertisement
Rating: 5 stars
04/23/2007
I served this over plain white rice. My 2 year old son loved it. On the menu again soon. Read More
(5)
Rating: 5 stars
06/23/2006
I thought this recipe was excellent. My husband and I was a little nervous when we started and lit the rum but it was exciting and the chicken was great. I will make this again. Read More
(5)
Rating: 4 stars
02/04/2008
i used boneless skinless chicken thighs! this will be made a lot in our home!! Read More
(4)
Rating: 5 stars
07/05/2005
I chopped pinapple and unsulfered apricots in the Vita Mix. Sure was good! Read More
(4)
Rating: 2 stars
06/02/2004
After we carefully lit the match and let the mixture burn as stated in the recipe we couldn't figure out what to do with the pineapple and apricot mixture. The recipe never says what to do with that mixture. Read More
(4)